scott123

Drop the water from 65% to 60% (or possibly even lower), lower the oven temp and bake the pizza a few minutes longer. What's your deck temp/bake time now?

The crust won't be as puffy/good/artisan, but it's a concession you'll have to make in order to produce a rigid enough crust to accommodate toppings. You're basically doing what the American chain pizzerias did in the 1970s. It's a sad thing to make McPizza in a wood fired oven, but if South Africans like lots of toppings, and you can't sell them on less toppings, then that's the crust you/they are stuck with.